Makes approx. 600g hummus
adjust servings:

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To serve

  1. Preheat the oven to 220oC/200oC fan/ gas mark 7.
  2. Toss the beetroot and carrots in one teaspoon of oil, two tablespoons of water and a pinch of salt in an ovenproof dish covered with tinfoil. Bake for 20 minutes.
  3. When the vegetables are cooked through, allow them to cool for a few minutes, add them to a food processor with all the remaining ingredients and blend until smooth — add a little water to loosen if needed.
  4. Serve with pittas and a drizzle of oil.

Test Kitchen Tip: To make your hummus even more delicious, try it warm! Warm may sound strange but we promise it’s a game changer. Simply simmer the rinsed chickpeas in water for three minutes, then drain and blend. So good! 

Nutrition Facts

Per serving: 519kcals, 18.6g fat (2.6g saturated), 73.2g carbs, 11.1g sugars, 17.6g protein, 12.4g fibre, 0.688g sodium

Gluten-freeDipsDairy-freeVeganLunch & snacksVegetarian

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